To go with our new book E made us a dessert to enjoy with the wine she also chose. And it was delicious! It was a first time recipe that fit perfectly since it has originated from Britain and that is were the book is based for the most part. It has been Americanized and made diet friendly in the process though which we both think made it a little more personal. Eve’s Pudding here is the orginal recipe. The changes that we made are in the recipe below.
“E” pudding (see what we did there)
Prep time:10 mins
Cook time: 40-45mins
- 2 large Granny Smith apples (1 lb) peeled, cored, and diced.
- Juice of 1 lemon and an 1/8 of a tsp of grated rind
- 3/4 cup of stevia
- 3/4 stick of butter
- 1 egg, beaten
- 1 cup of Almond flour
- 1 1/2 tsp baking powder
- 1/4 cup of Almond milk
- Apple pie spice
Preheat oven to 350 degrees (180 Celsius)
Melt butter in large cast iron skillet. Dice the apples and sauté in browned butter.
Sift flour and baking soda into a bowl to evenly mix.
In skillet with apples put stevia and lemon juice and simmer.
Pour milk into dry ingredients and mix. Beat egg then whisk into bowl with other ingredients.
Once to cake batter consistency pour over apples in skillet. Spread with spoon if too thick. Sprinkle spice over batter
After turning off the stove. Place whole skillet into oven and bake for 40-45 mins or until golden brown.
Enjoy with your choice of ice cream. We chose a local favorite. Central Market’s Saigon Cinnamon.
The combination of the E’s pudding and the ice cream paired with the yummy Hoodwinked wine that we acquired.
The wine was a sweet Gewurztraminer wine. (don’t ask us how to pronounce it)
All in all it was a wonderful first book club meeting